yield: 3 balls · prep time: 45 min · rest >= 30 min
total time: 1 to 2 days, mostly fridge
hydration: 53% water / ~64% totalIngredients
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Dough
- 🍺 1 tsp active dry yeast
- 🍞 450 g 000 flour
- 🫒 50 g olive oil
- 🧂 10 g salt
- 💧 240 ml warm water
One mix = ~750 g dough: 3 mid-size balls (~250 g each) or 2 huge pizza-oven balls (~375 g each).
Depending on your mood you can also use:
- 2 huge pizzas: split the same batch into 2 balls for a heartier meal
- Lean version: use instead 20 g olive oil and 270 ml of water - I’ll be lighter but with the same dough feel
Preparation
Disclaimer
I’m usually lazy and use my bread machine to make the dough. But you can totally do it by hand or with a stand mixer
Step 1 - Mix
- Pour 240 ml warm water into a big wide bowl
- Stir in 1 tsp active dry yeast, wait 5 min to check the yeast is alive
- No foam after 5 min - start over with fresh yeast
- Add 50 g olive oil, 10 g salt and all 450 g of the 000 flour
- Bring together with a spatula - it comes together ragged and shaggy, that’s normal
Step 2 - Rest and knead
- Leave the shaggy mass alone 30 min - the flour hydrates and the dough smooths itself out
- Knead in the bowl 10 min - it should feel supple now, not sticky-chaotic
Step 3 - Portion
- Split the dough into 3 equal balls (~250 g each)
- Coat the balls in a dash of olive oil and put each in its own container
- Leave them on the counter for at least 30 min to rest
(Optional) Step 4 - Cold rise
- After the counter rest, throw them in the fridge for 12–48 hours - or up to a week, they only get better